Matthias Pippig is not your everyday mainstream winemaker. He’s an “artist” in the true sense of the worth. A creator, a dreamer, a visionary, a poet, a chef, a scientist. Mix this all together and you have Sanguis. Matthias moved here from Germany some 30 years ago with plans to make it big in the Rock & Roll scene. Life took a different turn, as he had to make a living and he eventually stumbled onto the L.A. food scene. He worked as a waiter, and in time met Manfred Krankl, of La Brea Bakery fame, which whom he’d partner and work for several years. Krankl, created the infamous Sine Qua Non label and that inspired Matthias to go a similar route and the rest is history. Sanguis is not a quaffing wine, but complex and sophisticated.
Those who purchased the 97 Point rated Bossman will not be disappointed with this latest “Modern“ botting!
Sanguis 2015 “The Modern” Proprietary Red, Santa Barbara
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The Syrah-based 2015 The Modern is done in an especially opulent, flamboyant style, and yet all the elements fall into place effortlessly. Sumptuous and deep, but not at all heavy, the Modern is showing very well today. The 40% whole clusters are pretty much buried by the sheer richness of the fruit.
Jeb Dunnuck 95 Points: “Based on Syrah, Grenache, and Viognier, the 2015 The Modern is another beautiful wine from this estate. Plums, blueberries, ground pepper, and olive tapenade notes all flow to a richly textured, medium to full-bodied beauty that has sweet tannins, loads of fruit, and impeccable balance.”
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